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Spicy butternut squash soup

Rating: 5 out of 5.65 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8
A spicy and warming soup, great for when its cold outside!
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Ingredients

  • 2 tbsp olive oil
  • sprig of rosemary
  • 2 bay leaves
  • 3 garlic cloves crushed
  • 1/2 medium chilli
  • 1 medium butternut squash, peeled and cubed
  • 2 carrots, chopped
  • 1 large potato, peeled and cubed
  • 2 celery sticks
  • 1 medium onion, chopped
  • pinch cumin seeds
  • 1/2 tsp chilli powder
  • pinch smoked paprika
  • 2 pints veg/chicken stock

Method

  • STEP 1
    Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
  • STEP 2
    Add all the remaining ingredients apart from the stock.
  • STEP 3
    Saute the vegetables for 2 minutes until they are fully coated in the spices.
  • STEP 4
    Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
  • STEP 5
    Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
  • STEP 6
    Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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Overall rating

Rating: 5 out of 5.65 ratings

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